Oreo Cupcakes

Anybody who tries these cupcakes instantly falls in love with them. It’s a simple chocolate cupcake with Oreo cream cheese frosting that never misses.

I highly recommend making the frosting first and letting it sit in the refrigerator while you make the cupcakes.  I find putting it in the refrigerator helps with the consistency of the frosting — allowing it to pipe better.

Yields 16 Cupcakes

Ingredients:

Cupcakes:

2 1/4 Cups AP flour

1/2 Cups + 2 Tbsp unsweetened cocoa powder

1 1/2 Teaspoons baking soda

1/4 Teaspoon salt

1/2 Cup butter at room temperature

1 3/4 Cups granulated sugar

2 Teaspoons instant coffee

1 1/4 Teaspoon vanilla extract

3 Eggs at room temperature

1 1/3 Cups hot water

Frosting:

3 Blocks cream cheese (each block is 8 oz)

1 Stick butter at room temperature

1 Teaspoon of vanilla extract

8 Cups of powdered sugar

1/4 Teaspoon of salt

16 Oreos

4 Oreos for topping (optional)

Instructions:

Frosting:

1. Crush 16 Oreos  and set aside.

2. In an electric mixer with whisk attachment, beat cream cheese and butter until smooth. Add Vanilla.

3. Slowly add powdered sugar (I recommend a cup at a time).

4. Add salt and mix .

5. Lastly, add cookie crumbs and mix until fully incorporated.

6. Place frosting into refrigerator.

Cupcakes:

1. Line cupcake tins with cupcake liners. Preheat oven to 350.

2. In a medium size bowl stir flour, baking soda, and salt until combined. Set aside.

3. In another bowl whisk together cocoa powder, instant coffee, and hot water. Set aside. (Make sure the cocoa powder is fully dissolved.).

4. In an electric mixer, cream butter and sugar for 2 minutes.

5. Add in vanilla. Mix until incorporated.

6. Add eggs one at a time making sure each one is fully incorporated before adding the next one.

7. Add half the dry ingredients into the butter mixture. Start mixing. Then add half the hot water mixture then followed by rest of the dry ingredients. Lastly, add the rest of the hot water mixture. Mix until just combined. DO NOT over mix.

8. Divide the batter evenly into the cupcake tin and bake for 15-20 minutes. Or until a toothpick comes out clean.

9. Transfer cupcakes to cooling rack. Allow them to completely cool before frosting.

Once cupcakes have cooled it’s time to frost them!

Optional - crush 4 additional Oreos and sprinkle them on top.

Enjoy!

Notes:

1. When crushing the Oreos for the frosting be mindful of how big your crumbs are. If you using a piping tip that is small, crush cookies accordingly so they won’t get stuck in the tip.

2. These will keep good in the fridge for up to four days in an airtight container . Take them out of the refrigerator 30 minutes prior to eating.